Anybody here, besides myself...enjoy just a nice salad for a meal during
the summer months, when the days are really warm?

Have a favorite salad you like fixing in the warmer weather, that is
satisfactory as a complete meal?

Our favorite is the Mexican Chef's Salad, and just can't stop eating it!

1 onion, chopped
1 head lettuce, chopped
4 tomatoes, chopped
1 cup shredded Cheddar cheese
8 oz. bottle Thousand Island Dressing
1 lb. lean ground beef
1 bag taco tortilla chips (I use Doritos)
1 can (15 oz.) kidney beans, drained (I use small red beans)
1/4 tsp salt

Brown beef and sprinkle with salt; add drained beans and simmer on low
heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
hamburger/beans. Crush Tortilla chips some and toss together just before
serving.
This does not keep well, so be prepared to eat it all, or invite guests
to help you eat it up.

I suppose you could use another type salad dressing, but I love Thousand
Island, and the original recipe calls for that.

Judy

On May 31, 12:07*pm, (Judy Haffner) wrote:
> Anybody here, besides myself...enjoy just a nice salad for a meal during
> the summer months, when the days are really warm?
>
> Have a favorite salad you like fixing in the warmer weather, that is
> satisfactory as a complete meal?
>
> Our favorite is the Mexican Chef's Salad, and just can't stop eating it!
>
> 1 onion, chopped
> 1 head lettuce, chopped
> 4 tomatoes, chopped
> 1 cup shredded Cheddar cheese
> 8 oz. bottle Thousand Island Dressing
> 1 lb. lean ground beef
> 1 bag taco tortilla chips (I use Doritos)
> 1 can (15 oz.) kidney beans, drained (I use small red beans)
> 1/4 tsp salt
>
> Brown beef and sprinkle with salt; add drained beans and simmer on low
> heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
> hamburger/beans. Crush Tortilla chips some and toss together just before
> serving.
> This does not keep well, so be prepared to eat it all, or invite guests
> to help you eat it up.
>
> I suppose you could use another type salad dressing, but I love Thousand
> Island, and the original recipe calls for that.
>
> Judy

sounds good judy cant wait to try it

On May 31, 9:07*am, (Judy Haffner) wrote:
> Anybody here, besides myself...enjoy just a nice salad for a meal during
> the summer months, when the days are really warm?
>
> Have a favorite salad you like fixing in the warmer weather, that is
> satisfactory as a complete meal?
>
> Our favorite is the Mexican Chef's Salad, and just can't stop eating it!
>
> 1 onion, chopped
> 1 head lettuce, chopped
> 4 tomatoes, chopped
> 1 cup shredded Cheddar cheese
> 8 oz. bottle Thousand Island Dressing
> 1 lb. lean ground beef
> 1 bag taco tortilla chips (I use Doritos)
> 1 can (15 oz.) kidney beans, drained (I use small red beans)
> 1/4 tsp salt
>
> Brown beef and sprinkle with salt; add drained beans and simmer on low
> heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
> hamburger/beans. Crush Tortilla chips some and toss together just before
> serving.
> This does not keep well, so be prepared to eat it all, or invite guests
> to help you eat it up.
>
> I suppose you could use another type salad dressing, but I love Thousand
> Island, and the original recipe calls for that.
>
> Judy

Sounds like a lot of dressing.

"Judy Haffner" > wrote in message
...
>
> Anybody here, besides myself...enjoy just a nice salad for a meal during
> the summer months, when the days are really warm?
>
(snippage)

I'm sure you'll find some takers. Not me. I can't stand raw vegetables and
salad certainly falls into that category. When dining out I opt for the
soup rather than the salad. I make/eat soup and stews year round. Doesn't
matter if it's 90 degrees outside, I'd rather have a bowl of soup

Jill

On Thu, 31 May 2012 08:07:11 -0800, (Judy Haffner)
wrote:

>
> Anybody here, besides myself...enjoy just a nice salad for a meal during
> the summer months, when the days are really warm?
>
> Have a favorite salad you like fixing in the warmer weather, that is
> satisfactory as a complete meal?
>
> Our favorite is the Mexican Chef's Salad, and just can't stop eating it!
>
> 1 onion, chopped
> 1 head lettuce, chopped
> 4 tomatoes, chopped
> 1 cup shredded Cheddar cheese
> 8 oz. bottle Thousand Island Dressing
> 1 lb. lean ground beef
> 1 bag taco tortilla chips (I use Doritos)
> 1 can (15 oz.) kidney beans, drained (I use small red beans)
> 1/4 tsp salt
>
> Brown beef and sprinkle with salt; add drained beans and simmer on low
> heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
> hamburger/beans. Crush Tortilla chips some and toss together just before
> serving.
> This does not keep well, so be prepared to eat it all, or invite guests
> to help you eat it up.
>
> I suppose you could use another type salad dressing, but I love Thousand
> Island, and the original recipe calls for that.
>
Sounds a bit like the components to something called a Mexican Pizza
that I remember getting from Taco Bell a long time ago, so I'd try
that salad once and see how it went. I think I'd use pinto beans
instead of kidney though. Not so sure about the Thousand Island, but
I'd try it to determine if I liked my salad with it or not. I'd
probably prefer a dressing made with salsa.

--
Food is an important part of a balanced diet.

On Thu, 31 May 2012 08:07:11 -0800, (Judy Haffner)
wrote:

>
>Anybody here, besides myself...enjoy just a nice salad for a meal during
>the summer months, when the days are really warm?
>
>Have a favorite salad you like fixing in the warmer weather, that is
>satisfactory as a complete meal?
>
>Our favorite is the Mexican Chef's Salad, and just can't stop eating it!
>
>1 onion, chopped
>1 head lettuce, chopped
>4 tomatoes, chopped
>1 cup shredded Cheddar cheese
>8 oz. bottle Thousand Island Dressing
>1 lb. lean ground beef
>1 bag taco tortilla chips (I use Doritos)
>1 can (15 oz.) kidney beans, drained (I use small red beans)
>1/4 tsp salt
>
>Brown beef and sprinkle with salt; add drained beans and simmer on low
>heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
>hamburger/beans. Crush Tortilla chips some and toss together just before
>serving.
>This does not keep well, so be prepared to eat it all, or invite guests
>to help you eat it up.
>
>I suppose you could use another type salad dressing, but I love Thousand
>Island, and the original recipe calls for that.
>
>Judy

That's what I have always done only I call it taco salad. Refried
beans on the bottom (middle of the bowl) top with ground beef. Place
corn chips around the outside of the bowl. Top the ground beef with
onions, chopped black olives, shredded cheddar, diced tomatoes,
shredded lettuce and then a salsa of your choice with a dollop of sour
cream. No salad dressing or kidney beans.
Janet US

On May 31, 9:07*am, (Judy Haffner) wrote:
> Anybody here, besides myself...enjoy just a nice salad for a meal during
> the summer months, when the days are really warm?
A timely ask, as for a three friends evening of card games I have been
asked to make my Sink Salad, so named because the only "container" big
enough for tossing it is my kitchen sink after well rinsing most all
the vegetables. The common ingredients a

Chopped Napa cabbage and romaine
Tiny whole tomatoes
Chopped Celery
Shredded-large Carrots
Sliced Scallions
Very thin sliced Fennel
Toasted Pine Nuts
Small whole Black Olives
Edamame Soy Beans
Large-chop fresh Parsley Leaves
Sliced Boiled Eggs (for topping)
Creamy Peppercorn Dressing

I serve the salad with a side bowl of Penzeys' Creamy Peppercorn
dressing for topping individual servings. This huge salad refer-
stores quite well for about five days with the lid a wee bit ajar so
it can breathe, rather than soften and lose fresh crispness.
Sometimes I also have a bowl of fresh apple slices and baby peas and
crisp bacon bits to toss onto servings.
....Picky

We do this - works fine in simpler format, too - greens on the plate,
ground beef on top of that, added shredded/grated cheese and top with
the dressing of your choice. I prefer the chips or whatever other carb
served separately.

-S-

Judy Haffner wrote:
> Anybody here, besides myself...enjoy just a nice salad for a meal
> during the summer months, when the days are really warm?
>
> Have a favorite salad you like fixing in the warmer weather, that is
> satisfactory as a complete meal?
>
> Our favorite is the Mexican Chef's Salad, and just can't stop eating
> it!
>
> 1 onion, chopped
> 1 head lettuce, chopped
> 4 tomatoes, chopped
> 1 cup shredded Cheddar cheese
> 8 oz. bottle Thousand Island Dressing
> 1 lb. lean ground beef
> 1 bag taco tortilla chips (I use Doritos)
> 1 can (15 oz.) kidney beans, drained (I use small red beans)
> 1/4 tsp salt
>
> Brown beef and sprinkle with salt; add drained beans and simmer on low
> heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
> hamburger/beans. Crush Tortilla chips some and toss together just
> before serving.
> This does not keep well, so be prepared to eat it all, or invite
> guests to help you eat it up.
>
> I suppose you could use another type salad dressing, but I love
> Thousand Island, and the original recipe calls for that.
>
> Judy

On May 31, 9:07*am, (Judy Haffner) wrote:
> Anybody here, besides myself...enjoy just a nice salad for a meal during
> the summer months, when the days are really warm?
>
> Have a favorite salad you like fixing in the warmer weather, that is
> satisfactory as a complete meal?
>
> Our favorite is the Mexican Chef's Salad, and just can't stop eating it!
>
> 1 onion, chopped
> 1 head lettuce, chopped
> 4 tomatoes, chopped
> 1 cup shredded Cheddar cheese
> 8 oz. bottle Thousand Island Dressing
> 1 lb. lean ground beef
> 1 bag taco tortilla chips (I use Doritos)
> 1 can (15 oz.) kidney beans, drained (I use small red beans)
> 1/4 tsp salt
>
> Brown beef and sprinkle with salt; add drained beans and simmer on low
> heat for 10 minutes. Cool slightly. Mix veggies and cheese. Add
> hamburger/beans. Crush Tortilla chips some and toss together just before
> serving.
> This does not keep well, so be prepared to eat it all, or invite guests
> to help you eat it up.
>
> I suppose you could use another type salad dressing, but I love Thousand
> Island, and the original recipe calls for that.
>
> Judy

I served salads as lunch specials a lot during the warm months. Here
are some that were crowd favorites.

http://www.hizzoners.com/recipes/sal...-chutney-salad

http://www.hizzoners.com/recipes/sal...-waldorf-salad

http://www.hizzoners.com/recipes/sal...-chicken-salad

On Thu, 31 May 2012 08:07:11 -0800, (Judy Haffner)
wrote:

>
>Anybody here, besides myself...enjoy just a nice salad for a meal during
>the summer months, when the days are really warm?
>
>Have a favorite salad you like fixing in the warmer weather, that is
>satisfactory as a complete meal?
>
>Our favorite is the Mexican Chef's Salad, and just can't stop eating it!
>
We call your Mexican Chef Salad a taco salad; whatever the name, it is
delicious and satisfying. I also love a big salad base of lettuce,
tomatoes, onion, cucumber, etc. topped with tuna salad, chicken salad,
or grilled chicken strips. I like to make a few extra grilled
chicken breasts when we cook out and save them for salads. Leftover
fajita filling is delicious on top of a salad, too.

Tara

On Thu, 31 May 2012 14:30:22 -0400, "Steve Freides" >
wrote:

>We do this - works fine in simpler format, too - greens on the plate,
>ground beef on top of that, added shredded/grated cheese and top with
>the dressing of your choice. I prefer the chips or whatever other carb
>served separately.

That really doesn't qualify as a vegetable salad... that's Taco Bell
filling.

On May 31, 3:44*pm, Brooklyn1 <Gravesend1> wrote:
> On Thu, 31 May 2012 14:30:22 -0400, "Steve Freides" >
> wrote:
>
> >We do this - works fine in simpler format, too - greens on the plate,
> >ground beef on top of that, added shredded/grated cheese and top with
> >the dressing of your choice. *I prefer the chips or whatever other carb
> >served separately.
>
> That really doesn't qualify as a vegetable salad... that's Taco Bell
> filling.

Ole!

"jmcquown" > wrote in message
...
>
> "Judy Haffner" > wrote in message
> ...
>>
>> Anybody here, besides myself...enjoy just a nice salad for a meal during
>> the summer months, when the days are really warm?
>>
> (snippage)
>
> I'm sure you'll find some takers. Not me. I can't stand raw vegetables
> and salad certainly falls into that category. When dining out I opt for
> the soup rather than the salad. I make/eat soup and stews year round.
> Doesn't matter if it's 90 degrees outside, I'd rather have a bowl of soup
>

I love raw vegetables and soup but I rarely use a recipe for either. And I
don't eat dressing.

No fancy name but it was good. Fresh spinach just picked from the
garden, cold grilled steak from the night before chopped up, sliced
strawberries, a little red onion if desired, parmesan or feta, salad
dressing of your choice but a red wine viniagrette or one of those berry
viniagrettes works well. Very pretty salad.

I also enjoy pepperoni slices in salads. Thousand Island is my favorite
dressing and goes well with pepperoni. I have never tried it but I bet
thousand island as a pizza sauce (scantly applied not liberally applied)
would be good.

I like crushed Tostitos in place of croutons, etc. I hate the size of
croutons in salads.

"Judy Haffner" > wrote in message
...
> Brown beef and sprinkle with salt; add drained beans and simmer on low
> heat for 10 minutes.

The point of a salad on a hot day is NOT COOKING ANYTHING.

On Fri, 1 Jun 2012 10:37:55 -0400 in rec.food.cooking, "news"
> wrote,
>
>"Judy Haffner" > wrote in message
...
>> Brown beef and sprinkle with salt; add drained beans and simmer on low
>> heat for 10 minutes.
>
>The point of a salad on a hot day is NOT COOKING ANYTHING.

You put raw beef in your salad? Ewww.

"David Harmon" > wrote in message
m...
> On Fri, 1 Jun 2012 10:37:55 -0400 in rec.food.cooking, "news"
> > wrote,
>>
>>"Judy Haffner" > wrote in message
...
>>> Brown beef and sprinkle with salt; add drained beans and simmer on low
>>> heat for 10 minutes.
>>
>>The point of a salad on a hot day is NOT COOKING ANYTHING.
>
> You put raw beef in your salad? Ewww.

Thinly sliced rare , not raw, leftover beef is good, as others have
mentioned, but if you like raw beef, why not?

News wrote:

>The point of a salad on a hot day is NOT
> COOKING ANYTHING.

WHAT??! Where is that idea carved in stone? The purpose of having a
salad on a "warm day" (I never said HOT day...check subject title) is to
eat something cold, and in the case of my Mexican Chef's Salad....cold
AND crisp.

Nobody has to slave over a hot stove to make it. You can brown the
hamburger in the microwave, if someone chooses, but when I make it, I
use an electric fry pan, and only takes a few minutes, and they don't
really add heat to the house anyway.

Judy

Jill wrote:

>I'm sure you'll find some takers. Not me.
> I can't stand raw vegetables and salad
> certainly falls into that category. When
> dining out I opt for the soup rather than
> the salad. I make/eat soup and stews
> year round. Doesn't matter if it's 90
> degrees outside, I'd rather have a bowl
> of soup

You sound like my hubby...he will eat soup no matter what the weather
is, and would be happy to have it for all 3 meals a day (when we make
homemade soup) and orders it in a restaurant, where I will get the
tossed salad. I eat it the day we fix it and maybe one more bowl
reheated the next day, and am no longer interested.

I only want soup on cool days. I'd much rather have raw veggies than
cooked, and nothing beats a crisp tossed salad for me, and at times I
will crave them, even in the evening when I want a snack..would rather
have salad than most other things.

There are other salads a person can eat on a warm day, such as potato
salad, that doesn't require raw veggies, and lots of fruit salads, for
instance.

Judy

"Judy Haffner" > wrote in message
...
>
> Jill wrote:
>
>>I'm sure you'll find some takers. Not me.
>> I can't stand raw vegetables and salad
>> certainly falls into that category. When
>> dining out I opt for the soup rather than
>> the salad. I make/eat soup and stews
>> year round. Doesn't matter if it's 90
>> degrees outside, I'd rather have a bowl
>> of soup
>
> You sound like my hubby...he will eat soup no matter what the weather
(snippage)

Yeah, that's why they used to call me the Soup Queen around here I make
and eat hot soups year round.

> I only want soup on cool days. I'd much rather have raw veggies

That's your choice. I have my choice. I despise cold food and raw
vegetables. I hate lettuce of any kind. I love fresh spinach so long as it
is lightly sauteed with some garlic coves until hot and wilted. I'll even
eat cooked vegetables as a "snack". I DO NOT LIKE raw vegetables.

> There are other salads a person can eat on a warm day, such as potato
> salad, that doesn't require raw veggies, and lots of fruit salads, for
> instance.
>
> Judy

Sorry, Judy, but I don't like vegetables unless they're *cooked*. I do have
a recipe for my German grandmother's (cooked and warm potato salad)... it's
very nice. That's about my interest in potato salad. I haven't made it in
about 10 years.

I don't prepare food based on outdoor temperature. I cook what I want to
eat. It doesn't matter to me if it's summer or winter.

Jill

jmcquown wrote:
>
> I don't prepare food based on outdoor temperature. I cook what I want to
> eat. It doesn't matter to me if it's summer or winter.

I somewhat do. Long cooking (especially in the oven) will tax my AC. I tend
to do short cooking things in the hot weather and do the all day cooking on
a cold day when it's nice to stay inside and the long cooking contributes to
the heat in the house.

Gary

On Fri, 1 Jun 2012 12:10:52 -0400 in rec.food.cooking, "news"
> wrote,
>
>"David Harmon" > wrote in message
om...
>> On Fri, 1 Jun 2012 10:37:55 -0400 in rec.food.cooking, "news"
>> > wrote,
>>>
>>>"Judy Haffner" > wrote in message
...
>>>> Brown beef and sprinkle with salt; add drained beans and simmer on low
>>>> heat for 10 minutes.
>>>
>>>The point of a salad on a hot day is NOT COOKING ANYTHING.
>>
>> You put raw beef in your salad? Ewww.
>
>Thinly sliced rare , not raw, leftover beef is good, as others have
>mentioned, but if you like raw beef, why not?

Because
http://india.nydailynews.com/newsart...s-eye-in-india

David Harmon wrote:
> On Fri, 1 Jun 2012 12:10:52 -0400 in rec.food.cooking, "news"
> > wrote,
>> "David Harmon" > wrote in message
>> m...
>>> On Fri, 1 Jun 2012 10:37:55 -0400 in rec.food.cooking, "news"
>>> > wrote,
>>>> "Judy Haffner" > wrote in message
>>>> ...
>>>>> Brown beef and sprinkle with salt; add drained beans and simmer on low
>>>>> heat for 10 minutes.
>>>> The point of a salad on a hot day is NOT COOKING ANYTHING.
>>> You put raw beef in your salad? Ewww.
>> Thinly sliced rare , not raw, leftover beef is good, as others have
>> mentioned, but if you like raw beef, why not?
>
> Because
> http://india.nydailynews.com/newsart...s-eye-in-india
>
Ewwwwww.

--
Jean B.